Coconut Bean Soup Recipe

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

?There is no one recipe for coconut bean soup, as the ingredients and methods of preparation can vary greatly. However, many recipes for this soup do call for the use of coconut milk and beans as the base, with other ingredients such as vegetables, spices, and meat added to taste.

½ Cup onions finely chopped

½ Cup green peppers (capsicum) chopped

1 tea spoon curry powder

1 tea spoon salt

¼ tea spoon hot pepper

3 table spoons margarine or butter

1 cup fresh tomato, cut into 1/2 inch pieces

2 cups kidney beans

2 cups coconut milk

3 cups water

½ cup cooked rice

10 table spoons coconut

In a 3-quart saucepan:

Sauté: 1/2 cup ONIONS, chopped finely

1/2 cup GREEN PEPPERS, chopped finely

1 tsp. CURRY POWDER

1 tsp. SALT

1/4 tsp. PEPPER in

3 Tbs. MARGARINE OR BUTTER until soft but not brown.

Add 1 cup FRESH TOMATO cut in 1/2-inch pieces.

Simmer for two minutes longer.

Add: 2 1/2 cups KIDNEY BEANS (24-oz. can with liquid)

2 cups COCONUT MILK (see page 226)

3 cups WATER.

Simmer gently for 10 minutes.

Add 1/2 cup COOKED RICE.

Correct the seasonings to your taste.

Serving:

Serve one-cup portions in attractive soup bowls.

Garnish each bowl with 1 tsp. FINE SHREDDED COCONUT.

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Coconut Bean Soup Recipe